Summary
Seeking an Executive Chef to lead a sizeable culinary team for both dining facilities and multiple retail locations. We are looking for someone with exceptional leadership qualities and a creative culinary vision to enhance the dining experience. You will provide culinary leadership within a large-sized unit, including menu planning, program execution, and staff management and training. You will work directly with internal and external clients, managing the catering process from beginning through execution. Your responsibilities will encompass implementing and coordinating the culinary function, directing and training cooks and workers, ensuring food preparation and production meet operational standards, managing catering and retail areas, and ensuring customer and client satisfaction. Additionally, you will be responsible for financial management, including food cost and labour management, as well as overseeing food and physical safety programs. $85 - $100K with bonus potential.
Description
- Implement and standardize all culinary systems and procedures for dining services, with a primary focus on dining, catering, retail menus, production, HACCP, inventory control, staffing plans, presentation, food quality, safety, and kitchen cleanliness.
- Be responsible for KPIs related to food cost.
- Monitor and develop the culinary team across all venues
- Have the ability and willingness to develop and motivate team members to embrace culinary innovations.
- Ensure food safety, sanitation, and workplace safety standard compliance.
- Ensure culinary standards, including recipe compliance and food quality, are implemented.
- Have working knowledge of automated food inventory, ordering, production, and management systems.
Requirements
- 3 years of work experience in food or culinary services, including restaurants, hotels, catering services, and institutional services.
- Strong culinary background with a demonstrated ability to stay current with new culinary trends.
- Red Seal required.
- Excellent leadership and communication skills with a commitment to maintaining the highest standards and implementing company policies.
- Strong management skills and previous experience in a high-volume facility.
- A strong production culinary background, ideally in an upscale restaurant/retail/catering environment.
- Experience leading and engaging a culinary team, with exceptional supervisory/management skills.
- Menu planning experience and a strong understanding of current culinary trends.
- Proven ability to communicate effectively to multiple audiences and develop strong relationships with customers.
- The ability to multitask and excel in a high-standards driven environment.
- A strong understanding of forecasting, food cost management, purchasing, inventory, and labour management concepts.
- Creative and effective problem-solving and project management skills.
- Proficient computer skills as well as exceptional organizational and customer service skills.